The pulled-stem technique produces a thinner, more lightweight bowl than typical glassblowing, giving it the feel of a classic sommelier’s glass while visible ripple lines from the process make each piece unmistakably Simon Pearce. The generous bowl and carefully tapered rim bring precision to tasting across the full range of red varietals, from light pinot noir to full-bodied cabernet sauvignon and merlot. The kind of glass that makes every pour feel ceremonial and casual dinners feel like something worth sitting down for.
